- 2 C all purpose flour
- 3/4 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 C skim milk (from powder is fine)
- 1/4 C canola oil
- 2 T lemon juice
- 1 egg white
- 1 tsp grated lemon rind
- 1 tsp vanilla extract
- 1 1/3 C frozen blueberries, unthawed
Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick
cooking spray.
In a small mixing bowl stir together the
milk, canola oil, lemon juice, egg white,
lemon rind and vanilla extract.
In a large mixing bowl combine the flour,
sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour
mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling
each 3/4 full.
Bake 20 minutes or until golden brown.
Using extra large eggs can cause your
muffins to be a little runny. If using extra
large eggs increase the flour by adding 1 T
to the batter. This will ensure the muffins
turn out just right.
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